Today's Menu
due to the seasonal focus of our menu,
some menu items are subject to change nightly based on what is available
STARTERS & SALADS
Complimentary
House Made Grill Bread
vadouvan oil · chives · sea salt
Marinated Olives | 10
orange · espelette
1/2 Dozen Oysters on the Half Shell | 24
duo of mignonettes · horseradish · lemon
1/2 Dozen Coal Roasted Oysters | 24
grilled lemon · toasted panko
Grilled Cabbage Caesar | 17
white anchovy · panko · toasted black pepper · pecorino romano
Steak Tartare | 22
cut to order prime sirloin · puffed wild rice · classic accoutrements
Coal Roasted Vegetables | 19
vadouvan aioli · toasted pistachio · herb salad
Cheese Board | 26
cornichon · apple gastrique · pistachio · house made crackers
New England Clam Chowder | 13
little neck clams · double cream · 5th quarter ham · red bliss potatoes
Black Truffle Cheest Plate | 29
Robiola 'Bosina' · crostini
HOUSE PASTAS
Spinach Mafaldine | 33
blue house mushroom ragù • toasted pine nut • campo de montalban
Radiatori 'Cacio e Pepe' | 3o
toasted black pepper • pecorino romano
Bucatini | 33
beef & pork bolognese • house made ricotta • bread crumb • pecorino romano
ENTRÉES
Korean BBQ Braised Misty Knoll Chicken Leg | 32
steamed carolina gold rice • wood roasted oyster mushrooms • cilantro
Wood Grilled Wild Swordfish | 33
braised puy lentils • glazed carrot • cilantro salsa verde • celeriac
Prime Pichanha for Two | 110
loaded anson mills polenta • petite salad • black garlic steak sauce • horseradish • sauce bordelaise • grilled lemon